Embark on a culinary adventure with our Bang Bang Shrimp Rice Bowls, where succulent shrimp meet the fiery kick of Sriracha-infused Bang Bang sauce. This dish is a celebration of textures and tastes, with crispy shrimp, fluffy rice, and a vibrant medley of vegetables all harmonizing to create a symphony for your taste buds. Elevate your dining experience with this quick and flavorful recipe that’s perfect for any occasion.
In our household, Bang Bang Shrimp Rice Bowls have become the epitome of weeknight joy. The sizzle of shrimp in a spicy dance with the zesty Bang Bang sauce is music to our senses. From the golden crispiness of the shrimp to the cool crunch of cabbage and the freshness of tomatoes, every bowl tells a story of a delicious escape from the ordinary. It’s the go-to recipe that transforms a simple dinner into a flavor-packed celebration, leaving us eagerly anticipating each spicy, savory bite.
Why This Recipe is a Winner:
Uncover the reasons why our Bang Bang Shrimp Rice Bowls are a culinary sensation:
- Fiery Bang Bang Sauce: A perfect blend of mayonnaise, Sriracha, rice vinegar, and sugar, creating a sauce that elevates the shrimp to new flavor heights.
- Crispy Shrimp Delight: The cornstarch-coated, pre-cooked shrimp fried to golden perfection, offering a delightful crunch in every bite.
- Balanced Rice Bowls: A thoughtful combination of fluffy rice, shredded cabbage, diced tomatoes, and green onions, creating a wholesome and satisfying meal.
Ingredients:
Bang Bang Sauce:
- 60g (1/4 cup) mayonnaise
- 2 1/2 tablespoons Sriracha
- 1 tablespoon rice vinegar
- 2 tablespoons sugar
For Shrimp:
- 2-3 tablespoons cornstarch
- 454g (1 lb) medium/large pre-cooked shrimp, shells and tails removed, deveined, defrosted
- 240ml (1 cup) canola or vegetable oil
For Rice Bowls:
- 2 cups cooked rice (white or brown)
- 2 cups shredded cabbage blend (green and purple/red)
- 2 medium tomatoes, diced
- 2 stalks green onion, chopped
Directions:
- Bang Bang Sauce:
- Whisk together all sauce ingredients in a jar or bowl.
- Cover and refrigerate until ready to use.
- For the Shrimp:
- Heat oil in a heavy-bottom pot over medium heat until the temperature reaches 375 degrees (avoid smoking).
- Ensure shrimp are dry, coat with cornstarch, and fry for 3-4 minutes or until golden brown.
- Remove shrimp with a slotted spoon and set on a paper towel-lined plate.
- Assemble Rice Bowls:
- Toss the cooked shrimp with a bit of Bang Bang sauce.
- In a bowl, add 1/2 cup rice, 1/4 of the cooked shrimp, 1/2 cup cabbage blend, 1/4 of the diced tomatoes, and sprinkle with green onions.
- Top with more Bang Bang sauce.
- Serve immediately and savor the spicy symphony!
Notes:
- Adjust the Sriracha quantity in the sauce to suit your spice preference.
- Experiment with different rice varieties for added texture and flavor.
- Feel free to customize the bowl with additional veggies or toppings according to your taste.
